Stephanie

STUFF TO BUY:

Sticky Rice
Bamboo sushi mat (Not totally essential, but it helps a LOT)
Plastic wrap
Roasted Seaweed (comes 4 to 8 sheets in a package...health food stores have it, but
it's much less expensive at an Oriental Market)
Rice Vinegar
Toasted Sesame seed
Fat Free Mayonnaise
Dijon Mustard (or a mixture of 2/3 mayo and 1/3 mustard)
Veggies can include: Avocado, cucumber, green beans, radishes,onion,
yellow squash, zucchini, black or green olives, etc.

HOW TO MAKE SUSHI:

2 Cups White Sushi rice (They call it sticky rice)
2 Cups Water
3 1/2 Tbsps. Vinegar
1 Tbsps. Sugar (or Barley Malt)
1 tsp. salt (can be reduced or omitted)

Wash rice and make rice in Rice Cooker, OR

1. Wash rice in a big bowl of water. Rub grains gently; wet grains break
easily.
2. Drain water. Repeat this step 3 or more times until water is almost clear.
3. Let rice sit for at least 30 minutes in summer and 1 hour in winter.
This allows ample time for rice to absorb the water.
4. In cooking pot, mix rice and correct amount of water. Cover with lid.
5. Cook rice over medium heat until water boils. Do not bring it to boiling
point quickly.
6. When it begins to boil, turn heat to high and cook for 1 minute.
NEVER lift lid while cooking. Since the lid might bounce from the
pressure of the steam, it is better to place a weight, or some dishes on the lid.
7. Turn heat to low and cook for 4 or 5 minutes.
8. Reduce heat to the lowest setting for 10 minutes. Every grain of rice absorbs water and becomes plump.
9. Turn off the heat and let rice stand, covered with lid for 10 minutes.
During this time the grains are allowed to "settle," and the cooking process is completed by the heat retained in the rice and walls of the pot.

Mix Vinegar, salt, and sugar in cup and heat until sugar and salt is dissolved. (Use Microwave)
Put rice in a large glass, wooden, or plastic bowl...(Not metal)
Spread rice evenly over the bottom. Sprinkle vinegar mixture generously
over the rice....You may not need all of it.

BUILDING THE SUSHI:

Use any combination of 3 or 4 veggies, cut into thin strips.

1. Spread Plastic wrap on bamboo Sushi mat.
2. Lay Roasted Seaweed sheet on plastic wrap.
3. Spread Sushi rice on Seaweed (About 1 cup, flatten to 1/4 in. with back
of spoon.
4. Lay a strip of the veggies along one end.
5. Spread on a teaspoon of the mayo mustard mixture.
6. Begin rolling by lifting mat and pressing ingredients with fingers.
Roll up carefully, press end. Remove mat and unwrap the plastic.
7. Repeat using all ingredients to make 4 rolls. Cut each roll crosswise
into 6 to 8 equal slices.

8. Serve with Wasabi, Soy Sauce, Braggs Amino Acids (YUMMMMM! You can get it at a health food store in a spray or bottle), or ANY kind of mustard.

This makes a SUPER plate of appetizers or a complete meal for two, along with a salad or whatever you'd like. I've found that it keeps well for a day or two.

It's really good cold from the fridge the next day, so make more for the next day!